Instant Pot Vegetable Beef Soup
User Reviews
5
Instant Pot Vegetable Beef Soup
Description
This recipe starts by sautéing beef seasoned with salt and pepper in olive oil within the Instant Pot to develop a browned crust, enhancing flavor. Vegetables like onions, celery, and diced Yukon Gold potatoes are cooked briefly to soften. Tomato paste is added and caramelized slightly before deglazing the pot with vegetable broth, which prevents sticking and incorporates browned bits.
Diced tomatoes join the mixture, then beef and broth come together under high-pressure cooking for 25 minutes with gradual natural release to tenderize meat. Frozen mixed vegetables are added at the end and simmered briefly to heat through without overcooking.
The resulting soup is a well-balanced mix of tender beef and a variety of vegetables in a flavorful broth. It can be made in advance or prepared in larger quantities and frozen for convenience, as suggested by the note to double the batch for freezing and quick meals later.
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 onion diced
- 1 Yukon Gold potato scrubbed and diced (about 12 ounces of diced potato, medium
- 3 celery diced, stalks
- 2 tablespoons thyme fresh
- 1 tablespoon tomato paste
- 1 .5-ounce can diced tomatoes canned
- 1 quart vegetable broth low-sodium
- 2 cups mixed vegetables frozen
Instructions
- Add olive oil to an Instant Pot and set to ‘sauté.’ Season beef with salt and pepper. Once the oil is shimmering, add the beef and brown on all sides, cooking for 10 minutes total.
- Remove beef with a slotted spoon and set aside. Add onion, potato, celery, and thyme and cook for 5 minutes, or until the vegetables start to soften. Season with salt and pepper.
- Add tomato paste and cook for 1 minute, or until it starts to caramelize on the bottom of the pot. Deglaze with the vegetable broth and cook for 2 minutes.
- Add diced tomatoes, vegetable broth, and reserved beef to the pot and bring to a simmer. Once it reaches a simmer, hit cancel, then add the Instant Pot lid with the vent set to ‘sealing.’
- Set to cook at high pressure for 25 minutes. When the cooking time is up, let the pressure release naturally for 15 minutes, then manual release any remaining pressure. Remove the lid.
- Set the Instant Pot back to “sauté.” Add the frozen vegetables and let them cook for 5 minutes, or until heated through. Season to taste and serve.
Notes
- Double the soup recipe to freeze leftovers for easy future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 499mg | 21% |
| Potassium | 659mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 3324IU | 66% |
| Vitamin C | 20mg | 22% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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